Bumbu pecel — the East Javanese peanut sauce — is distinguished from gado-gado's bumbu kacang by ONE ingredient: kencur (INDO-KENCUR-01). The kencur provides a sharp, medicinal, camphor-like note that gives pecel sauce its distinctive identity. Without kencur, it is bumbu kacang (gado-gado sauce). With kencur, it is bumbu pecel. The difference is immediately detectable.
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 9